Limburgs sour meat

Name: limburgs sour meat
Cook time: 20 min
Total time: 170 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g beef rib at room temperature; 50 g unsalted butter or margarine; 100 ml White wine vinegar; 100 ml tap water warm; 4 leaf dried laurel leaves bag; 4 juniper; 3 leaf clove little pot; 4 onion; 2 slice Gingerbread; 4 el Apple syrup; 1 el dark brown sugar

Dutch dish with beef ribs, white wine vinegar, laurel leaves, juniper berries, cloves, onion, apple syrup, gingerbread and caster sugar.

Ingredients

Directions

Cut the meat into cubes. Sprinkle with salt and pepper.
Heat the butter in a frying pan until the foam starts to drain.
Spoon half of the meat into the pan and bake it all until the meat is light brown in color.
Add the rest of the meat and fry everything in a very light brown.
Pour the vinegar and hot water along the wall of the pan with the meat.
Add the bay leaves, juniper berries and cloves. Bring to the boil and put the lid on the pan. Cook the meat on low heat for 1 hour.
Chop the onion. Heat the rest of the butter in a frying pan and fry the onion in 5 minutes, stirring until golden brown.
Cut the gingerbread into cubes.
Scoop the onions with the apple syrup and gingerbread through the meat and simmer for 1 ½ hours. If necessary, add a dash of warm water.
Season the sour meat with sugar, pepper and salt.